Rogan Josh
Add 1 Kashmiri Raan potli with the hot water once the yoghurt masala has cooked. Let it infuse throughout the slow simmer, then remove before the final reduction.
Ingredients
Ingredients
- Bone-in mutton — 800 g
- Mustard oil — 3 tbsp
- Thick curd — ¾ cup / 180 g, whisked
- Kashmiri chilli powder — 2 tsp
- Fennel powder — 1½ tsp
- Dry ginger powder — ¾ tsp
- Turmeric — ⅛ tsp, optional
- Salt — 1½ tsp
- Hot water — 2½ cups
Zaika Potli
- Kashmiri Raan — 1 potli
Cooking Instructions
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1Heat mustard oil until it reaches smoking point, then allow it to cool slightly.
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2Return the pan to medium-high heat.
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3Add the mutton and sear for 8–10 minutes, turning until the exterior develops colour.
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4Lower the heat.
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5Mix Kashmiri chilli powder with 2 tbsp water and add to the pan. Stir quickly so it colours the oil without burning.
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6Add fennel powder and dry ginger powder.
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7Add whisked curd gradually, stirring continuously.
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8Cook for 5–6 minutes until the yoghurt is incorporated and the fat begins appearing around the edges.
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9Add hot water, salt and the Kashmiri Raan potli.
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10Cover and simmer over low heat for 50–70 minutes, or until the mutton is tender.
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11Stir occasionally and add small quantities of hot water if necessary.
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12Remove the potli once the meat is tender.
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13Simmer uncovered for 5–10 minutes until the gravy is glossy and lightly coats the meat.
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14Taste and adjust salt.
Do not force a thick onion-tomato restaurant gravy onto this dish. The flavour should come from the meat, yoghurt, chilli, fennel, dry ginger and warm aromatics.
🍽️ Perfect Serving Pairings
My Take On Rogan Josh
Rogan josh is a Kashmiri mutton preparation known for its red colour, aromatic gravy and restrained use of heavy onion-tomato masala. This Zaika Potli adaptation uses the Kashmiri Raan infusion for the whole-spice layer while retaining Kashmiri chilli, fennel, dry ginger and yoghurt as important flavour components.
The Secret: Do not force a thick onion-tomato restaurant gravy onto this dish. The flavour should come from the meat, yoghurt, chilli, fennel, dry ginger and warm aromatics.